No Churn Coffee Caramel Crunch Ice Cream

Dessert, Seasonal
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Coffee and caramel no churn ice cream swirled together then mixed with toffee pieces into a delicious frozen treat.

No churn ice cream is so easy to make.  It’s basically a combination of fresh whipped cream and sweetened condensed milk with any combination of flavors and add ins that you can come up with.  It takes just 5 minutes to make so you can enjoy it any time!

To make this No Churn Coffee Caramel Crunch Ice Cream I whipped up a batch of no churn ice cream without any flavor.  Then I divided the ice cream into two different batches.

To the first bowl I added caramel sauce and sea salt and gently folded it together.  I added in toffee pieces and mixed them in as well.  Then in the other bowl I added coffee emulsion.  While it’s better to use coffee flavoring or coffee emulsion you can use espresso or instant coffee in this recipe.

I put the coffee ice cream in a loaf pan first and then put spoonfuls of the caramel ice cream on top.  Then using a butter knife I swirled the two together.   Finally I sprinkled toffee pieces on top and put it in the freezer for 6 hours.

I was pretty excited to try this ice cream because it has all of my favorite flavors.   Scooping it out I noticed how pretty it looked because the two types of ice cream made a nice looking swirl. 

The first bite was divine.   Sweet caramel ice mixed with slightly bitter coffee ice cream swirled with crunchy toffee pieces was perfection.   My husband added a little bit of caramel sauce on top but I thought it was great the way it was.  This is going to be a summer staple at our house for sure!

Pro Tips and Substitutions:

  • If you don’t have coffee emulsion you can add 2 tablespoons of instant coffee to 2 tablespoons of warm water and mix until dissolved.
  • Instead of toffee pieces you could add in chocolate chips, caramel chips, or even nuts to this ice cream to give it the crunch.
  • Freeze the ice cream for at least 6 hours to get the best texture.  While it will be solid enough after 3 to 4 hours, it won’t be solid enough to have a good texture.

No Churn Coffee Caramel Crunch Ice Cream

Coffee and caramel no churn ice cream swirled together with crunchy bits of toffee make for a tasty summer treat.
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Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: 266kcal
Author: Hezzi-D

Ingredients

  • 2 c. heavy cream
  • 1 can 14 oz sweetened condensed milk
  • 2 teaspoons of coffee emulsion or flavoring
  • 3 Tablespoons caramel sauce
  • 1 teaspoon sea salt
  • 3 Tablespoons toffee pieces

Instructions

  • Pour the heavy whipping cream into a large bowl. Beat with a mixer on medium high speed until stiff peaks form.
  • Add the sweetened condensed milk and whisk until combined.
  • Divide the ice cream mixture into two bowls.
  • In the first bowl add the coffee emulsion. Gently stir until well combined.
  • In the ssecond bowl add the caramel sauce, sea salt, and toffee pieces and gently mix until combined.
  • Pour the coffee ice cream into the bottom of a loaf pan. Add spoonfuls of the caramel ice cream on top of the coffee ice cream.
  • Using a butter knife swirl the two ice creams together.
  • Sprinkle the top with additional toffee pieces if desired.
  • Cover with plastic wrap and freeze at least 6 hours.

Notes

A Hezzi-D Original recipe

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 12g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 320mg | Sugar: 12g

    July is #NationalIceCreamMonth, and we’re having an ice cream social! Grab a spoon and dig into all the awesome recipes we’re sharing today!

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